Black Bean Torta

From Thug Kitchen:

INGREDIENTS
  • 1/2 cup vegan mayonnaise (preferably Just Mayo brand; may substitute regular mayonnaise)
  • 2 tablespoons sauce from a can of chipotles en adobo, or more as needed (may substitute your favorite chipotle-flavored hot sauce)
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ground ancho chile powder
  • 1 teaspoon ground cumin
  • 3 cups cooked or canned no-salt-added black beans (from two 15-ounce cans, drained and rinsed)
  • 1 1/2 cups homemade or no-salt-added vegetable broth (see related recipe)
  • 1/2 teaspoon fine sea salt, or more as needed
  • 1 tablespoon fresh lime juice
  • 6 kaiser rolls, split and toasted
  • Small romaine lettuce leaves
  • Flesh of 1 medium avocado, sliced
  • 2 medium tomatoes, cored and sliced
  • 1 small red onion, sliced

Whisk together the mayonnaise and the 2 tablespoons of adobo in a small bowl until smooth. Taste, and add adobo as needed.

Heat the oil in a large, deep skillet or soup pot over medium heat. Once the oil shimmers, add the onion and cook, stirring occasionally, until it starts to turn golden, about 5 minutes. Add the garlic, ancho chili powder and cumin; cook for 30 seconds.

Stir in the beans, broth and the 1/2 teaspoon of salt. Bring the mixture to a boil, then reduce the heat to medium-low so the mixture is barely bubbling. Use a potato masher or large spoon to smash as many of the beans as you can, leaving the mixture chunky. Cook, stirring occasionally, until the mixture becomes very thick, 15 to 20 minutes. Stir in the lime juice, and turn off the heat. Taste, and add salt as needed.

To make the tortas, layer on the bottom halves of the toasted rolls, in the following order: some of the chipotle mayo, the romaine lettuce leaves, a good portion of the beans, the avocado, tomato and red onion. Smear the toasted sides of the top halves with the remaining chipotle mayo. Serve immediately.

 

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